Directions

Mix the first eight ingredients in a shallow dish. Coat both sides of the fish fillets in the spice mixture and set aside. In a large cast iron skillet or griddle, heat a small amount of vegetable oil until smoking. Blacken the fish over medium-high heat for about 5 minutes per side. In a small saucepan, reduce the lemon juice, wine and shallots until the liquid is almost completely gone. Add the cream and reduce by half. Remove the pan from the heat and stir in the butter a little at a time, making sure that the sauce does not separate. Plate the fish and serve with a couple of spoonfuls of sauce.

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Reviews

This was really good. My fish ended up being a bit chewy. I don't know if it had to do with the seasoning or not. The only thing I will do differently if I cook it again is use less salt. The sauce that goes along with it is wonderful. I'm sure it's fattening, but it's got great flavor. I used less butter though, two sticks is a lot of butter. I don't think it needed that much anyway. Really good!

Made this for DJ and step-son last night. Never having blackened anything, I really wasn't sure what I was getting myself into. But to my great joy, it turned out absolutely terrific! The fish was cooked all the way through and the seasoning was almost perfect.

I used two Tbl of regular paprika and two of smoked sweet paprika. And like the above reviewer, I didn't use all the butter called for. Other than that, I followed the recipe as shown. The only thing I would do different next time is reduce the amount of smoked paprika by 1 Tbl.